Codfish Balls
Ingredients
- 2 medium russet potatoes
- 1 pound boneless skinless cod fillets, cut into 1-inch pieces
- 1 bay leaf
- 1 small onion, finely chopped
- 1 bunch green onions, finely chopped
- 1 tablespoon chopped fresh parsley (or 1 teaspoon parsley flakes)
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- Pinch of cayenne pepper
- 1 egg, lightly beaten
- 1 1/2 cups all purpose flour
- Salt and pepper to taste
- Canola oil, for frying
Instructions
Scrub potatoes under cold water to remove any dirt. Place whole, unpeeled potatoes in a medium stock pot; cover with cold water. Generously season with salt; add bay leaf. Bring potatoes to a boil. Reduce heat to simmer and cook, partially covered, until just fork tender, about 15 minutes. Halfway through the cooking time, add cod and cook until flaky (potatoes and cod should be done at the same time); drain in a large colander. Once potatoes are cool enough to handle, peel the skins by gently rubbing them with your fingers; discard skins. Transfer potatoes to a large mixing bowl, mash with a fork or potato masher and add onions, green onions, parsley, salt, peppers and egg; stir until thoroughly combined. Fold in cod. Place flour in a shallow dish; season with salt and pepper. Divide cod mixture into 12 equal portions and roll into balls. Flatten each ball into a 3 to 4-inch patty and dredge in flour; transfer to a baking sheet lined with parchment or wax paper (codfish balls can be covered and refrigerated until ready to fry). When ready to fry, heat 1-inch of oil in a large skillet over medium-high heat. Working in batches, cook, turning once, until golden brown on both sides. Serves 4-6.